Description
A hearty and flavorful homemade vegetarian chili packed with beans, vegetables, and warming spices. Perfect for a comforting meal that’s vegan-friendly and customizable with your favorite toppings.
Ingredients
Scale
Vegetables and Aromatics
- 1 medium red onion, chopped
- 1 large red bell pepper, chopped
- 2 medium carrots, chopped
- 2 ribs celery, chopped
- 4 cloves garlic, pressed or minced
Spices and Seasonings
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon salt, divided
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 ½ teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1 bay leaf
Beans and Liquids
- 1 large can (28 ounces) or 2 small cans (15 ounces each) diced tomatoes with their juices
- 2 cans (15 ounces each) black beans, rinsed and drained
- 1 can (15 ounces) pinto beans, rinsed and drained
- 2 cups vegetable broth or water
Finishing Ingredients
- 2 tablespoons chopped fresh cilantro, plus more for garnishing
- 1 to 2 teaspoons sherry vinegar or red wine vinegar or lime juice, to taste
- Garnishes: chopped cilantro, sliced avocado, tortilla chips, sour cream or crème fraîche, grated cheddar cheese
Instructions
- Prepare Vegetables: In a large Dutch oven or heavy-bottomed pot over medium heat, warm the olive oil until shimmering. Add the chopped onion, bell pepper, carrot, celery, and ¼ teaspoon of the salt. Stir to combine and cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 10 minutes.
- Add Spices: Add the garlic, chili powder, cumin, smoked paprika, and oregano to the pot. Cook while stirring constantly until fragrant, about 1 minute.
- Simmer Chili: Add the diced tomatoes with their juices, drained black beans, pinto beans, vegetable broth, and bay leaf. Stir to combine and bring the mixture to a simmer. Cook uncovered, stirring occasionally and adjusting heat to maintain a gentle simmer, for 30 minutes.
- Blend for Texture: Remove the chili from heat and discard the bay leaf. Transfer 1 ½ cups of chili with liquid to a blender and blend until smooth, taking care with hot steam. Pour blended chili back into the pot and stir. Alternatively, use an immersion blender or mash with a potato masher to achieve a thicker consistency.
- Finish and Season: Stir in the chopped cilantro and vinegar to taste. Add remaining ¼ teaspoon salt or adjust seasoning as desired. Serve the chili in bowls and garnish with your choice of toppings such as cilantro, avocado, tortilla chips, sour cream, or cheese.
Notes
- This chili is vegan as written; use vegan toppings to keep it dairy-free.
- If sensitive to spice, reduce chili powder and smoked paprika by half and adjust to your preference.
- For best flavor, use BPA-free canned tomatoes like the Muir Glen brand.
- Leftovers keep well refrigerated for 4 days or frozen for longer storage.
- If you enjoy this chili, try similar recipes such as butternut squash chipotle chili or sweet potato chili.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 400 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 12 g
- Protein: 15 g
- Cholesterol: 0 mg
